Recipe - Watermelon Sorbet

6 cup Watermelon Puree; See Note
1/3 cup Lemon juice
2 One half cup Sugar

In large bowl, mix watermelon puree, lemon juice and sugar until sugar is
dissolved. Pour mixture into ice cream maker. Freeze as manufacturer
directs. Spoon into freezer containers (or use in previous recipe); cover
and freeze until firm.

Note: In blender, puree chunks of seeded watermelon until liquefied.

(Makes eight cups, up to 16 servings)

(Nutritional data per serving: Calories, 132; protein, 0.51 grams;
carbohydrates, 37 grams; fat, 0.34 grams; cholesterol, none; sodium, 1 mg
milligrams.)

Copied with permission from the San Jose Mercury Newspaper.

Entered into MasterCook by Reggie Dwork reggie@reggie.com
Posted to Digest eatlf.v096.n105

Date: Wed, 24 Jul 1996 14:01:23 0700

From: Reggie Dwork reggie@reggie.com